Creamy Roasted Garlic Dressing

 

Salad

While I usually prefer to make things from scratch when possible, salad dressing is something which I’ve continued to buy for an embarrassingly long time. Yesterday I finally set out to create something with the same creamy tang and umami as the various Goddess dressings on the market.

This dressing hits all the same marks as what I’ve been buying commercially with an almost smoky flavor from the garlic.


Creamy Roasted Garlic Dressing:

50g Dark Soy Sauce
40g Fresh Lemon Juice (about 2 small lemon’s worth)
60g Apple Cider Vinegar
100g Olive Oil (plus a little more for frying)
100g Tahini
75g Water

4 Medium Cloves Garlic
7 Medium Fresh Basil Leaves (~6 grams)

5 Grinds Black Pepper
1/2 tsp Dill
A dash of Cayenne
A Scant 1/8th tsp Xanthan Gum (*optional, but will help keep it from separating if made in advance)


Combine your liquid ingredients in a blender and set aside.

Slice the garlic thinly and fry it in enough oil to cover, using the smallest skillet you have (something like this Lodge Skillet), until it starts to turn dark brown but is not burnt. Pour the hot oil and garlic into the blender to stop the cooking process, being careful to avoid hot oil splatter.

Add the herbs and spices and blend until smooth.

This recipe makes about a pint and will keep for at least a week in the refrigerator.